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  More bootie than waist!
Posts: 18425
    
Location: Riding Crackhead. | Southtxponygirl - 2013-12-05 5:56 PM brlraceaddict - 2013-12-05 5:17 PM Good Lord, I don't mind pink in my meat but that thing above wrapped in bacon is still grunting in the woods with his lip in the air! Oh I dont like that much pink either 
If that were beef I'd be on that like white on rice. Since its deer I think it'll have to be done a wee bit more than that. They are deboned. It looks like I'll have to take a little fat & skin off but the butcher cleaned them up pretty good. |
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 World 4D Champ
Posts: 28264
Location: PA | Mmmm...chops are one of my favorites!!!
I make a butter mix and marinade them, then broil about 5 minutes each side. and I'll rub more of the marinade on each side as they cook.
Butter mix is butter, parsley, garlic salt, and a tish of lemon juice. Mix all together. It is so yummy. |
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Expert
Posts: 1488
| brlraceaddict - 2013-12-05 5:17 PM
Good Lord, I don't mind pink in my meat but that thing above wrapped in bacon is still grunting in the woods with his lip in the air!
Med. Rare is what that is.
That's where you want almost all wild game because of it's leanness it will get very dry if cooked past that.
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 Elite Veteran
Posts: 920
| If you let it soak in cold water and keep it changed it will get the game out also. Deer is awesome. We make minute steaks out of it that are really good. Flour,salt, pepper, Tony Tony Chachere's (cajun seasoning) and fry in a little oil. Fix some gravy and your good to go. We just made 50 lbs of jerky the other day
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 Elite Veteran
Posts: 623
Location: /ARKANSAS | Slice about a quarter or half inch thick, tenderize with a metal mallet, soak in sweetmilk, swish in a little garlic and salt and pepper in a plate of selfrising flour and fry. Sooo Good. |
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 Best of the Badlands
Location: You never know where I will show up...... | If you cook it with bacon, it's good!
Otherwise I like to cut it into small pieces and make chili with it. |
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 Experienced Mouse Trapper
Posts: 3106
Location: North Dakota | Hmmm, roll in fry magic, put in hot olive oil fry each side 3-4 minutes when you flip the meat the first time slice onions and green peppers over the top , put the lid on and let the veges steam, yumm, make a good milk gravy with thyme and sage, awesome, IMO if you would use round steak use venison, do not over cook it!
if you want a exceptional smoked tenderloin recipe let me know! |
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 Golden Heart
Posts: 5662
Location: SD | I don't know what to do with chops, but I do use venison in place of beef in stew. I don't do anything special to prep it (no soaking in milk, etc.). My boys love venison mixed with beef and made into sausage. I won't eat that. It stinks. As a side note, we are having pheasant jerky made this year. |
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More bootie than waist!
Posts: 18425
Location: Riding Crackhead. | rockinas - 2013-12-05 7:52 PM If you cook it with bacon, it's good!
Otherwise I like to cut it into small pieces and make chili with it.
Anything is better with bacon......Emily mentioned making stew with it. Thought that sounded good too. When I opened the package there was no gamey smell at all. I trimmed off whatever skin/fat I could find and now having soaking overnight in Coke as per SKM's advice. They are about 2" + thick.. |
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Fire Ant Peddler
Posts: 2881
| Itsme - 2013-12-05 5:00 PM
**** that looks good where do you live? I will be there shortly. |
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 Expert
Posts: 3782
Location: Gainesville, TX | My husband will bring home the backstraps. Most of the rest I just grind into sausage or use in chili. You have got to remove all tendons and silverskin too.
For the backstraps, we either wrap the entire thing in bacon and bake it like a prime rib to medium rare (really gotta know what you're doing) or we cut it nugget size (don't tenderize) and then I soak it in eggs and milk for an hour to get gaminess out and then I mix spices in flour, including a little garlic and Cajun seasoning, I then put the flour in a ziploc bag, and put the individual pieces in the bag and then shake like Shake and Bake. I get a large skillet and it up about half the side with vegetable oil and cook on medium to medium low heat slowly. Mix up a pan of brown gravy with a little of the oil leavings and pour over the top. My nuggets are just a bit bigger than bite size. You can tell its venison but it's never tough or gamey at all. My husband has handed over all game cooking to me.  |
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 Googly Goo
Posts: 7053
| DD2012 - 2013-12-05 6:26 PM brlraceaddict - 2013-12-05 5:17 PM Good Lord, I don't mind pink in my meat but that thing above wrapped in bacon is still grunting in the woods with his lip in the air! Med. Rare is what that is. That's where you want almost all wild game because of it's leanness it will get very dry if cooked past that.
It's truly a sacrilege to cook venison past medium rare. |
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Googly Goo
Posts: 7053
| Itsme - 2013-12-05 4:57 PM If your deer meat is "gamey" tasting its one of two things. The deer wasnt properly handled after it was shot or you are over cooking it. ....
Yep. Gamey venison was either not cleaned properly or had bone fragments taint the meat. Over cooking won't make it gamey, just dry, chewy and tasteless. |
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More bootie than waist!
Posts: 18425
Location: Riding Crackhead. | TXBO - 2013-12-05 10:28 PM Itsme - 2013-12-05 4:57 PM If your deer meat is "gamey" tasting its one of two things. The deer wasnt properly handled after it was shot or you are over cooking it. ....
Yep. Gamey venison was either not cleaned properly or had bone fragments taint the meat. Over cooking won't make it gamey, just dry, chewy and tasteless.
When I opened the packages there was no gamey smell. It was processed really well by the looks of it so I only had to clean it up a little more. |
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Industrial Srength Barrel Racer
Posts: 7264
| Okay, what about the heart? I had a guy at work bring me one yesterday. I had planned to boil it then maybe deep fry? Any suggestions? |
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 The Non Sky Diver
Posts: 9004
Location: SE Louisiana | If the meat is PROPERLY aged... the colors Red and Pink do not come into play... |
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 Good Grief!
Posts: 6343
Location: Cap'n Joan Rotgut.....alberta | i give you guys credit for even being able to talk about cooking let alone cooking it..........lol........
m |
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Googly Goo
Posts: 7053
| CYA Ranch - 2013-12-05 11:29 PM TXBO - 2013-12-05 10:28 PM Itsme - 2013-12-05 4:57 PM If your deer meat is "gamey" tasting its one of two things. The deer wasnt properly handled after it was shot or you are over cooking it. ....
Yep. Gamey venison was either not cleaned properly or had bone fragments taint the meat. Over cooking won't make it gamey, just dry, chewy and tasteless.
Good, then you should have a real treat on your hands. A venison chop normally refers to a backstrap with a rib bone. It's the most tender cut of a deer. Treat it the same way you would fillet mignon. There is no fat in the cut so be careful not to over cook it. |
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 BHW Resident Surgeon
Posts: 25351
Location: Bastrop, Texas | TXBO - 2013-12-05 10:23 PM DD2012 - 2013-12-05 6:26 PM brlraceaddict - 2013-12-05 5:17 PM Good Lord, I don't mind pink in my meat but that thing above wrapped in bacon is still grunting in the woods with his lip in the air! Med. Rare is what that is. That's where you want almost all wild game because of it's leanness it will get very dry if cooked past that.
I agree, TXBO. Also, I don't like to overwhelm my tastebuds with excess spices. I like venison taste. I cringe when I see people slather sauces on a lovely filet....or worse yet, catsup.
That brings tears to my eyes. Truly tragic. |
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BHW Resident Surgeon
Posts: 25351
Location: Bastrop, Texas | Griz - 2013-12-06 5:21 AM Okay, what about the heart? I had a guy at work bring me one yesterday. I had planned to boil it then maybe deep fry? Any suggestions?
The heart is delicious. The texture is a bit more firm, but not tough. Slice thin, salt and pepper, dust it with flour, and fry it in butter and a dash of corn oil. Great for football games. |
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